CERISE SUR LE GÂTEAU
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Pastry-chocolate-glacier-confectionery-confectioner, Jérôme Cellars holds his father and grandfather the gestures of the profession. Know-how on the universe of desserts he shares in workshops with small groups of students. Depending on the directions, for 2 or 3 hours, everyone can learn from the hands and recipes of nougat, Christmas logs, abundance, shuttles, desserts, macaroons, and so many other cookies and/or cakes. Ingredients, materials and even tabliers at this cheese specialist, everything is provided. Salted dishes are not forgotten: pastillas, loup filet and fennel tatin, Japanese cuisine, X Press dishes, etc. (to take or taste on site). The pâtisserier can move to teach at home, in your kitchen with your children, for example.
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